Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1 cup ketchup
- 1/4 cup apple cider vinegar
- 2 tablespoons honey
- 2 tablespoons Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
Special equipment needed:
- Grill or grill pan
- Ziplock bag or container for marinating
Step-by-step instructions:
1. In a mixing bowl, combine ketchup, apple cider vinegar, honey, Dijon mustard, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Mix well.
2. Place chicken breasts in a ziplock bag or container and pour the ketchup marinade over the chicken. Seal the bag or container and refrigerate for at least 2 hours or overnight.
3. Preheat the grill or grill pan to medium-high heat.
4. Remove chicken from the marinade and discard the remaining marinade.
5. Grill the chicken for 6-8 minutes per side or until the internal temperature reaches 165°F.
6. Remove from the grill and let it rest for 5 minutes before serving.
Time:
Preparation time: 10 minutes
Marinating time: 2 hours or overnight
Cooking time: 15-20 minutes
Temperature:
Grill or grill pan: medium-high heat
Internal temperature of chicken: 165°F
Serving size:
4 servings
Nutritional information:
Calories: 300
Fat: 4g
Carbohydrates: 28g
Protein: 38g
Substitutions for ingredients:
- Honey can be substituted with maple syrup or agave nectar.
- Dijon mustard can be substituted with yellow mustard.
- Apple cider vinegar can be substituted with white vinegar or red wine vinegar.
Variations:
- Add some hot sauce or red pepper flakes to the marinade for a spicy kick.
- Substitute chicken breasts with chicken thighs or drumsticks.
- Use the same marinade for grilled pork chops or beef steaks.
Tips and tricks:
- Make sure to preheat the grill or grill pan before cooking the chicken.
- Do not overcook the chicken to prevent it from becoming dry.
- Let the chicken rest for a few minutes before slicing it to retain its juices.
Storage instructions:
Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the chicken in the microwave or oven until it reaches an internal temperature of 165°F.
Presentation ideas:
Serve the grilled chicken on a platter with some grilled vegetables and a side salad.
Garnishes:
Garnish the chicken with some chopped fresh parsley or cilantro.
Pairings:
Pair the grilled chicken with some roasted potatoes or rice pilaf.
Suggested side dishes:
Grilled vegetables, side salad, roasted potatoes, rice pilaf, or corn on the cob.
Troubleshooting advice:
- If the chicken is sticking to the grill, brush some oil on the grill grates before cooking.
- If the chicken is not cooked through, lower the heat and cook for a few more minutes.
Food safety advice:
- Make sure to marinate the chicken in the refrigerator to prevent bacterial growth.
- Use a meat thermometer to ensure that the chicken is cooked to a safe temperature of 165°F.
Food history:
Ketchup is a condiment that originated in China and was brought to the United States by English traders in the late 18th century. It became popular in the United States in the early 19th century and has since become a staple in American cuisine.
Flavor profiles:
The ketchup marinade adds a sweet and tangy flavor to the grilled chicken.
Serving suggestions:
Serve the grilled chicken with some grilled vegetables and a side salad for a complete meal.
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